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Now my wife may think she's locked me out of the kitchen but MacGyver's not my patron saint for nothing.

Alton Brown

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Alton Brown
Age: 62
Born: 1962
Born: July 30
Actor
Author
Chef
Cinematographer
Musician
Television Personality
Voice Actor
Writer
LA
California
Alton Crawford Walter Brown
Alton Crawford Brown
May
Nothing
Think
Thinking
Patron
Locked
Kitchen
Saint
Wife

More quotes by Alton Brown

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A lot of food shows need only to tempt. Some food shows only need to inspire, to empower. And there are a lot of shows that do that.
Alton Brown
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A pie dough comes together exactly like a biscuit only there is very, very little liquid and no leavening involved. Other than that, the same rules apply. My best advice: handle the dough as little as possible.
Alton Brown
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My college degree was in theater. But the real reason, if I have any success in that milieu, so to speak, is because I spent a lot of years directing, I spent a lot of years behind the camera
Alton Brown
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I became a cook so I could cook and tell stories in wacky ways.
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I grill almost all of my fish with the skin on because that gives you real protection at least on one side. It's a nice barrier against super high heat which tends to make a lot of fish to turn really flaky. It's very easy to overcook fish on the grill. But I still brush it with oil before I start.
Alton Brown
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I have nothing but sympathy for the people who are forced to work with me. I'm better now at picking out those that want to play that game with me, and those that don't.
Alton Brown
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When you're touring, you're constantly in motion.
Alton Brown
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If my wife made childhood obesity her mission and I signed a law making 1/8 cup of tomato paste a vegetable, I'd be sleeping on the sofa.
Alton Brown
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I approach cooking from a science angle because I need to understand how things work. If I understand the egg, I can scramble it better. It's a simple as that.
Alton Brown
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I feel like being on Broadway will convince my mother that my theater degree was worth it.
Alton Brown
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The thing that helped me get into the film business was that I went to school in Athens, Georgia and managed to get on, um, working on music videos for a band called R.E.M. and that kind of opened up a lot of doors for me.
Alton Brown
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I grill, therefore I am.
Alton Brown
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The skin is forming because of proteins, just like if you cook milk or anything else that's got a coagulant protein in it.
Alton Brown
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Seriously. I'm not very bright, and it takes a lot for me to get a concept - to really get a concept. To get it enough that it becomes part of me. But when it happens I get real excited about it
Alton Brown
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Take ice. Ice is fascinating to me. Ice is the one thing in our world that went from an agricultural product to being manufactured.
Alton Brown
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Good service can save a bad meal, but there is no level of food that can save bad service.
Alton Brown
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I am publicly apolitical.
Alton Brown
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The jewel of the lard is right around the kidneys. But this is a fat that has a very specific crystalline formation and a high melting point.
Alton Brown
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What happens is that in each clump you've got the gelatinization of starches, which happens very quickly at the surface of the clump and it kind of forms a protective skin around this dry hunk of flour.
Alton Brown
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Stuffing is evil. Stuffing adds mass, so it slows the cooking. That's evil because the longer the bird cooks, the drier it will be.
Alton Brown